Preparation

In a large stock pot, put in the meat, 2 chopped onions, carrot, celery and bay leaf. Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for 1 1/2 to 2 hours.

When meat is very tender, turn off heat and let meat cool in liquid for about 20 minutes. Then remove the meat from the broth. Set aside.

Strain broth through a sieve into another large pot and discard vegetables. Return the pot of broth to medium heat, add wine, and boil until the liquid is reduced by half, about 20 to 30 minutes.

When meat is cool, cut off any fat and pull the meat into shreds about 1 inch wide. Set aside.

While broth is reducing, heat oil in a large skillet. Over medium heat, cook the remaining half of onions, the garlic, jalapeno and green peppers until softened, about 10 minutes. Stir in 1 tablespoon of salt. Stir in 3 cups of the reduced broth, vinegar and tomatoes. There will not be much, if any, leftover broth in the pot after 3 cups. Cook for 10 minutes over medium heat. Stir in shredded meat, cilantro, oregano, thyme, and cumin. Cook 10 minutes more. Serve with corn tortillas or rice.